By Ryan McKay
Oh, the holidays! How we love them–a chance of snow, a crackling fire in the hearth, corks popping off bottles … all things that we enjoy to get us in the holiday spirit and simultaneously ensure our job security. But alas, with all the family and friends coming and going, the demands on our time in the kitchen to produce end-of-year worthy dishes increase, which leads me to potent but time-reducing recipes such as my Nutella Mousse.
I always promote healthy living and recipes for my fellow firefighting brothers and sisters, but come on, people, it’s the holidays, so indulge. This is a decadent but light dessert that requires, maybe, 10 minutes of active prep, as there is NO cooking; I mean, it’s mousse. The espresso accentuates the chocolate flavor (something to note for your future recipes), but it’s not overwhelming. It allows the kids of the firehouse to play with a heavy rescue-style tool and you can make it well ahead of its intended serving time. But perhaps, most importantly, it has Nutella.
Fuel
Heavy cream (2 cups)
Nutella (½-⅔ cup)
Vanilla (1 tsp.)
Espresso or finely ground coffee (¼ tsp.)
Salt (¼ tsp.)
Toppings
Whipped cream (1 cup, homemade preferred)
Toasted nuts (¼ cup chopped or Tbsp. powdered)
Tools
Stand mixer with whisk attachment
Resealable container (if needed)
Tactics
- In the bowl of the stand mixer with the whisk attachment on, place the heavy cream and espresso powder in and stir briefly to combine.
- Let the coffee steep for 5 minutes.
- Add the Nutella, vanilla, and salt.
- Using the mixer on its slowest setting, begin whipping the mousse. Begin slowly at first, then gradually pick up speed until the mouse holds a soft peak when the whisk is removed. Depending on the temperature in your kitchen, it can take anywhere from 5-10 minutes.
- Place the mousse in a resealable container or in individual serving vessels and store in the refrigerator for a minimum of 2 hours or overnight.
- To assemble, add some whipped cream and top with toasted nuts. Enjoy.
A few after the fire critiques: Chilling the stand mixer bowl in the freezer for a few minutes before mixing aids in building the mousse. I added a layer of Nutella to my cups for some extra flavor and fun when scooping to the bottom. I just warmed the Nutella in the microwave till it was spreadable and spooned/poured it in. Remember though, a little goes a long way. Consider berries, other toasted nuts or coconut and/or a sprinkling of coco or cayenne powder on top as alternatives to the pistachio. Above all, have a Happy Holidays and a Happy New Year!
Stay low, stay safe, and stay hungry!
Ryan McKay is a 12-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.
